Monday, November 28, 2011

Akvinta is the first luxury vodka from the Mediterranean. Triple distilled from organic Italian wheat, Akvinta is produced in Imotski, one and a half hours inland from the beautiful port of Split in Croatia, one of the last ecologically unspoiled regions of Europe.

Akvinta is an exceptionally smooth, clean tasting vodka, due to a combination of high quality spirit, pure Dalmatian spring water and a technologically advanced five-stage filtration process through charcoal, marble, silver, gold and platinum.

In addition to high standards of distillation and filtration, the super premium values of the 40% Akvinta vodka are reflected in the eye catching wine-style bottle designed by Lewis Moberly, a UK design firm with an international reputation.

Pink Pigeon is the premium Mauritian Rum hand crafted on the Medine Sugar Estate within the tropical island of Mauritius - the jewel of the Indian Ocean. Although complex in flavour, Pink Pigeon is easy to drink, distilled with the purest of spirit and the addition of the world's finest natural vanilla.

It is named after a pigeon that, like the rum, is only to found on Mauritius. Once endangered, this stunning pink quirk of nature, now flourishes again in the island's lush fauna. In flight it symbolises peace, freedom and harmony, and, along with its rarity, shares these qualities with the brand.

Sunday, November 27, 2011

Distilled near a world benchmark for air purity, 42 degrees below the equator and from GM Free wheat from the purist wheat-fields in the world.

Distilled three times, then the spirit is washed in spring water, reducing the level of alcohol to 6%. This cleans any remaining impurities. It is then distilled a fourth time to create totally pure spirit. This is high saturation distilling, with New Zealand Spring water, which is unique to 42 Below.

42 Below is a smooth, full, grain-based vodka similar in style to vodkas produced in Scandinavian countries, which differ from the potato and rye-based vodkas typical of Russia and Poland. A characteristic of grain-based vodkas is that they have a smoother taste than their rye or potato-based counterparts.

42 Below is batch-distilled just out of Wellington by a distiller with more than 20 years experience in the industry, using water that has attained the highest purity rating possible.

Saturday, November 26, 2011

The ECLIPSE illustrates the art of Barbadian and Caribbean rum. Created in 1910, its luminous, golden amber glow and distinct floral and spicy notes have pleased, ever since, the palates of connoisseurs the world over. Its subtle, balanced blend perfectly harmonizes taste and aroma. Ideal in long drinks or cocktails, it can also be enjoyed on the rocks or neat. 90-95 points, a Best Buy designate and one of Wine Enthusiast's Top 50 Spirits of 2009: "Initial aroma is caney, grassy and fruity. Palate entry is crisp, moderately sweet and properly bittersweet in bearing: midpalate displays excellent balance, sweetness level, medium-bodied texture, and even some background cinnamon spiciness. Finishes long, crip, nicely sweet and caney, and delicious."

Sunday, November 20, 2011

Patron Anejo is a delicate blend of uniquely aged tequilas. As in many premium red wines the blends must be adjusted for each vintage. The same care and attention is paid when blending Patron Anejo. All the aged tequilas are aged in small, white oak barrels.

Patron Tequila, like the great wines and congacs of the world, is exceptional for a reason. It begins with the finest growing region in Mexico. High in the mountains of Jalisco exists a region which allows with perfect soil and climate which allows the sugar and acid balances of the Weaber Tequilana Blue Agave to mature and produce an 'Agave Pina' unequalled elsewhere in the world.

Like premium wine grapes, the sugar acid balance must be perfect before harvest.

Patron tequilas are the only tequilas truly produced in the traditional handmade fashion.

After harvest the 'pina' are carefully selected, trimmed and then slowly steam baked.

When cooked to perfection, the 'pina' is macerated with large, natural, stone-milling wheels. The fermentation is done with the fiber of the 'pina' which helps impart its unique flavour and smoothness. After a double distillation process the tequila is aged in small oak barrels. When properly aged the tequila is fine filtered and ready for careful hand bottling.

Each bottle is invidually signed and given a unique bottle number due to the limited number produced.

Bulleit Bourbon is distilled and aged in small batches and stored in a single-story warehouse which reduces inconsistencies in the maturation process. Bulleit Bourbon is aged in American White Oak barrels that are flame charred, giving the bourbon some of its colour and flavour. It is aged not a drop less than 6 years, creating maturity and smoothness. The final, 90 proof product is formulated by mingling, not blending, two and sometimes three of the distillates to ensure consistency in the nose and taste.

Bulleit Bourbon uses only the highest quality ingredients and follows the 175-year-old recipe of Augustus. Bulleit Bourbon is produced with a high rye content and proprietary grains and yeasts. Rare among bourbon producers, Bulleit Bourbon has its own Grain Division, which acquires distiller's grade grains grown to Bulleit's specification. The high level of rye content creates the dry, clean flavour. In true bourbon fashion, only limestone-filtered water is used

Absolut Berri Açaí brings together some of the world’s most exciting flavors in a modern premium vodka. Açaí grows on palm trees in South America, blueberries are mainly native to North America and Europe, and pomegranate is a delicacy from Southwest Asia. These flavors mix very well, and together they create a vodka with a truly global appeal. Absolut Berri Açaí ist available from February 2010, in bars, restaurants and retailers in the United States.

“We have combined the smoothness of açaí with fresh pomegranate and blueberry notes, to create a new, modern flavor. Absolut Berri Acai has en elegant, focused berry aroma, a pure, vital and slightly juicy taste, and a smooth, crisp and berry finish. It is the perfect spirit for mixing, as its subtle fruit and flower notes add an elegant and refreshing tone to any cocktail”, says Laura Stephen, Global Marketing Director Absolut Flavors and Extensions, at The Absolut Company."

Thursday, November 17, 2011

The Octave is a new limited edition range of Scotch Whisky produced by Duncan Taylor & Co, a small, rural independent bottler located in north east Scotland. The company specializes in rare and unique Scotch Whiskies and produce single-cask runs ranging from just 70-300 bottles. Because of the limited volume, product packaging must be very cost effective, digitally printed labels on standard bottles/capsules, and artwork done by an in-house designer.

An octave cask is one-eighth the size of a standard hogshead casks, offering an affordable opportunity for private cask ownership. Plus, with fewer bottles (only 70 per cask) the spirit is very exclusive. Single Malt Scotch Whisky has gone through a secondary maturation in ex Sherry casks, and has not been chill-filtered, coloured, or diluted with water - it remains completely natural straight from the cask."

Born in Boston, USA, around 1902, perfected in Switzerland in 2010, Butterfly offers the best of both old and new worlds. An American recipe and heritage combined with Swiss ingredients and "savoir faire." Butterfly is a joint venture between American absinthe lover and historian, Brian Fernald, and Claude-Alain Bugnon, the Swiss distiller of La Clandestine Absinthe.

While it is impossible to tellif the taste is identical to the absinthe made 100 years ago, the citrus and mint notes are thought likely to have appealed to those who wanted a taste with less anise, and less bitterness.

Re-launched in Europe in 2010, Butterfly is already receiving rave reviews from absinthe lovers around the world (even some people who don't like absinthe normally seem to like it). It has a wonderful thick "louche," and a quite delicious taste.

Enjoy with 4/5 parts of chilled water and in cocktails such as The Butterfly Kiss. Like all absinthe made in Switzerland, Butterfly is distilled (absinthes from other countries may just be "cold mixed"), contains no artificial colours and has no added sugar.

Tuesday, November 15, 2011

Frangelico is produced in the Piedmont region of northern Italy, and its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Their skills in fine food and drink would have included the art of distilling, especially the use of the wild hazelnuts and other local ingredients to create a liqueur on which Frangelico is based today.

Frangelico’s irresistible hazelnut taste starts with some very special hazelnuts. They even have their own name - Tonda Gentile - and are a speciality of the northern Italian region of Piedmont where Frangelico is produced. Tonda Gentile hazelnuts are known for being bigger, plumper and more uniform, with a skin that sheds easily, allowing for toasting without a bitter taste.

Monday, November 14, 2011

Mekhong is Thailand’s national spirit and named after the mighty Mekhong River, which flows along its border.

First introduced in 1941, it is the first and most famous spirit in Thailand. Nowadays Mekhong is a source of pride for the Thai people and has come to symbolise the friendly welcome for which Thailand is world renowned.

Mekhong has a wonderfully smooth aroma and inviting taste that will instantly remind you of the tropics of Southeast Asia.

Mekhong’s amber and reddish copper colour paves the way to a balanced and smooth flavour of spicy ginger, toffee, citrus and vanilla flavours – all fused together to provide a unique and well balanced drink.

Mekhong can be enjoyed straight, with a mixer, or in cocktails, and of course perfectly complements spicy Thai food.

The spirit's versatility has led to the creation of its own signature branded cocktail menu that encapsulates the beauty and flavours found in the Kingdom of Thailand itself.

Sunday, November 13, 2011

Villa Massa™, a lemon liqueur, has been made by the Massa Family since 1890 in Sorrento, Italy. While other limoncello producers use artificial ingredients, Villa Massa™ maintains the tradition of using 100% natural ingredients. Villa Massa’s exclusive use of Sorrento Oval Lemons (which are carefully peeled within 24hrs of harvest) ensures optimum flavor as it is the yellow skin of the fruit which releases its essential oils used to make the product. The producers of Villa Massa™ pride themselves in creating a product which has been passed down from generation to generation without ever compromising quality. It is best enjoyed chilled (from the freezer), in cocktails, over ice cream, fruit, or in champagne.

Adult Chocolate Milk is the signature product in Adult Beverage Company's portfolio. The retro-inspired, forward-thinking Adult Chocolate Milk has become an instant classic and has reinvigorated the pour-and-serve category with its premium ingredients and affordable price point. The unconventional and creative way that co-founders Tracy Reinhardt and Nikki Halbur run their company has precipitated unparalleled growth and brand recognition. The product has gained the company brand awareness from distributors, retailers and consumers alike – an unprecedented industry feat. Product distribution has grown from four states to 40 in just seven months and has enjoyed 200 percent quarter-over-quarter growth. Adult Chocolate Milk is available at local liquor stores and major retailers throughout the United States including select Costco, Kroger and Sam's Clubs.

Saturday, November 12, 2011

Consistently recognised as one of the finest XOs in the world, Courvoisier XO Imperial is a very old blend of fine and well-matured cognacs from the exclusive Grande Champagne cru, along with selected aged spirit from the Petite Champagne and distinguished Borderies crus. The perfect balance of intense flavours have been patiently evolved and nurtured for at least two decades.

“Exotic vanilla and cocoa bouquets, spicy amber and cinnamon aromas, and violet floral notes all come together to excite the senses.”

Wednesday, November 9, 2011

In 2009 The Balvenie released a scotch that is an impressive addition to their fine whiskies, a 17 year old finish-aged in Madeira casks. It is a scotch for those who enjoy the softer side of a Speyside accented with the intriguing characteristics of Madeira wines. As appealing as it sounds, there is a catch: as many of my favorite scotches go, this is a limited edition bottling. Though while it's around it is worthy of a taste and is a great predictor of what a whisky can become with a little Madeira thrown into the mix.

The pack also features notes about the unique flora and fauna of the island, which echo the distinctive flavour of this delicious whisky – comes highly recommended!

Camitz Sparkling Vodka is a unique and extraordinary 100% all natural and refreshing Sparkling Vodka made in Sweden. They use only the highest quality grain from the local fields of wheat surrounding the Gripsholm Distillery where vodka has been produced since 1580. The water is sourced from Swedish ice-age springs which contain the perfect balance of minerals to produce such exceptionally superior Vodka.

Camitz Sparkling Vodka is 40% alc/vol and has been continuously distilled five times before its carbonation. The all natural source of carbonation is specially filtered for their use and is documented to be the cleanest gas of its kind in the world.

Camitz Sparkling Vodka brings a whole new meaning to the world of Vodka, and quite simply is an experience everyone never forget.

Camitz Sparkling Vodka elegantly balances a natural acidity with a light sweet finish, which is then amplified by delicate sparkling bubbles that underline the outstanding character of this super premium Vodka.

The bottle has the first patented natural cork for a distilled spirit, allowing it to open with a pop. The perfect serving temperature for Camitz Sparkling Vodka is a crisp +4C /40F, having been preferably refrigerated and then chilled on ice before serving. The bottle should be stored upright and should not be put in the freezer.

Once opened, a bottle of Camitz Sparkling Vodka can stay sparkling for up to 8 hours, depending on the temperature. If the bottle has not been finished after the cork has been popped, it can be saved by using a Champagne Stopper, which will keep the Vodka sparkling for up to 3 days (or even longer depending on how much is left and if stored in a properly

Tuesday, November 8, 2011

Cynar is an artichoke based bitter. Its distinctive flavour is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents and a unique taste . It perfectly conserves all the health properties of the ingredients used in its preparation. Only moderately alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome.

Cynar was launched on the market in 1952, and its history is closely tied to its successful television advertisements interpreted in the 1960s by Ernesto Calindri. In 1995 Cynar became part of Gruppo Campari that has grown the brand into a “digestif apertif” and a market leader in the “after dinner bitter” category.

Monday, November 7, 2011

Belvedere Intense truly highlights the balance between elegance and taste that has always been central to all Belvedere vodkas; As distinctive as it is stylish, this is a vodka that is unmatched by antthing else avaible.

Becouse Intense contains less water, the finer characteristics of Belvedere Vodka elevated and intensified. On first taste, your palate detects a deep finish with notes of caramel, dark savory spice and rich bitter chocolate. Double-filtered through pure charcoal, Belvedere Intense is naturally smooth and magnificent. It is the perfect base for cocktails, mixed drinks and infusions.

The recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. Dunkirk was one of the first ports of call in Europe for many explorers sailing back from the Orient, whose ships were laden with exotic herbs and spices.

Citadelle is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe.

Citadelle is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places: Juniper, France; Coriander, Morocco; Orange peel, Mexico; Cardamom, India; Liquorice, China; Cubeb pepper, Java; Savory, France; Fennel, Mediterranean; Iris, Italy; Cinnamon, Sri Lanka; Violets, France; Almonds, Spain; Cassia, Indochina; Angelica, Germany; Grains of paradise, West Africa; Cumin, Holland; Nutmeg, India, Lemon rind, Spain, Star anise, France.

Citadelle is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently

Sunday, November 6, 2011

This is a small batch vodka made in Pennsylvania from locally grown potatoes by two guys using a copper still. The result is a softer, creamier style of vodka that is more mild on the palate. The quality of the spirit is obvious upon the first sip - this is vodka made by people who really care about quality and precision. F. Paul Pacult's Spirits Journal has ranked the Boyd & Blair Vodka as the 22nd best spirit in the world, making it the Spirits Journal's top ranked Vodka. Pacult opines, "Wow, this aroma comes flying out of the glass in waves of white potato, starch, and parchment; seven more minutes of aeration don't greatly alter the aromatic profile, but there is a noticeable deepening of the established scents, especially the raw white potato element. Entry is nothing short of luscious, semisweet, chewy, and smooth; midpalate adds cocoa bean, maple, and honey. Aftertaste is graceful, solid, and simply delicious. The best small-scale vodka I've had since the 45th Parallel. So sumptuous and tasty that it's spectacular tasted neat.

93 Points - The Malt Advocate Glenmorangie Original is an inviting single malt whisky, acclaimed and appreciated by luxury spirit drinkers around the world. The original expression of Glenmorangie’s elegant, floral spirit that is renowned the world over for exquisite finesse and alluring complexity, Glenmorangie The Original is the intriguing marriage of delicate spirit and long, slow maturation. The taste characteristics from the first-fill bourbon casks that permeates the majority of the aged spirit, coupled with the increased proportion of our ‘designer casks’ (made from slow-growth, air-dried American oak from the Ozark Mountains of Missouri), results in a delicious spirit that enhances the relaxed and convivial mood of the group by igniting the senses. The Original is, quite simply, the most delicate and deliciously complex single malt whisky in the world. Aroma: Imagine yourself in an Italian garden surrounded with mandarin, lemon, apple, pear and peach trees, their fruit ripening in the sun. Add to this the scent of vanilla ice cream, then enjoy the herbal aromas of geranium and wild mint growing nearby Taste: Savour the fruits of the Italian garden as creamy vanilla slips like liquid silk over the tongue as peaches and cream, mandarins and lemons effervesce in the mouth Finish: The charming sweetness of delicious juices is left on the tongue pale.

Wednesday, November 2, 2011

Master of rums and the flagship of the house, Santa Teresa 1796 results from a careful blend of Santa Teresa’s finest aged spirits ranging from 4 to 35 years that is then further aged in a style borrowed from the Spanish sherry producers. Santa Teresa 1796 is the first premium añejo rum in the world to be aged in the Solera method: a cascade process in four levels of oak barrels that combines barrel ageing and cask "crianzas." The blend of añejo (aged) rums enters the top barrels and is aged until it reaches a desired level of maturity. Half of the contents of the top barrels are then transferred to the oakbarrels below that have also had half of their contents removed and transferred to the barrels below and so on until the fourth set of barrels. When the cascade is concluded, the golden liquid is transferred to large Limousin oak casks that, again, are only ever half emptied thus producing even softer and rounder rum. This system is unique in Venezuela and the Rum industry.

Tuesday, November 1, 2011

Catto's was first produced in 1861 by James Catto, a highly regarded and world famous merchant and Scotch whisky blending pioneer.

Catto's Blended Scotch Whisky comprises of malt and grain whiskies all of which have been aged in oak casks. This deluxe Scotch whisky is made by selecting only the finest casks resulting in a blend of outstanding character.

Recently redesigned, the bottle is now presented in a unique individual gift carton which retains the traditional Catto's elements that are unique to the brand.

Catto's is a fully matured complex blend, fresh and clean with a lingering, warm finish.

Sipsmith is the first London Distillery to be opened for over 100 years. This, The London Dry Gin, is distilled from the finest English Barley spirit using 10 carefully selected botanicals, and blended with the exceptionally pure water of Lydwell spring, (a source of the River Thames). The result is an interpretation of the classic London Dry style that pays homage to its heritage, tasting particularly dry with a wonderful burst of juniper and a zesty, citrus freshness. One of the most interesting new Gins to emerge for quite some time.